Here the traditional turkey is paired with prawns, the Australian Christmas classic, giving it a fresh summer twist. Poaching turkey breast is a great way to keep the meat juicy. Try the avocado dressing dolloped over a simple crisp iceberg salad, too.
- 1 turkey breast (about 550gm)
- 1 lemon, quartered
- 3 cobs sweetcorn
- For grilling: olive oil
- 350 gm asparagus
- 400 gm cherry tomatoes
- 350 gm cooked prawns, peeled, tails left intact
- 1 cup (loosely packed) basil leaves
- 1 medium avocado
- ¼ cup finely chopped chives
- ¼ cup finely chopped tarragon
- 1 garlic clove, finely chopped
- 100 ml double cream
- 1 egg yolk
- 1 tbsp lemon juice
- 100 ml extra-virgin olive oil
- 1Place turkey breast in a large saucepan, cover with cold water, and add lemon and 1 tsp salt. Bring to the boil, then reduce to a simmer and poach for 10 minutes. Remove from heat and leave turkey in the warm liquid for 30 minutes.
- 2Meanwhile, heat a barbecue or char-grill pan to high heat, brush corn with oil and grill, turning occasionally, until char lines appear (5-6 minutes). Remove from heat and, using a sharp knife, cut kernels from cobs. Drizzle asparagus with oil and toss to coat, then grill, turning occasionally, until bright green and charred (2-3 minutes). Grill cherry tomatoes, turning occasionally, until tender (2-3 minutes).
- 3For avocado dressing, halve and pit avocado and scoop flesh into a blender. Add the remaining ingredients except oil and 1 tsp flaky sea salt and blend, scraping down the sides, until mixture is smooth. With motor running, add oil in a thin steady stream until combined.
- 4Remove turkey from poaching liquid and coarsely shred. Combine with prawns, basil leaves and grilled vegetables, season and serve dolloped with spoonfuls of avocado dressing.
Drink Suggestion: Off-dry riesling. Drink suggestion by Max Allen
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